I love peanut butter.
(As if you couldn’t tell that.)
I ate tons of peanut butter when I was pregnant, and now- my daughter could eat a jar of it by herself- if I’d let her. Right now, she settles for a “big spoon”. Fortunately “big spoons” to her are just regular spoons to us.
Oh boy… today I don’t know what to write about. Aside from my kid eating big spoons of peanut butter. That’s pretty lame. I suppose I could tel you my plans today…. I gotta pay my mortgage- which always stresses me out, and today I have to also pay taxes, which stresses me out even more. Because, I am hoping there will be enough left over to go to Costco. Because I need some things from there.
I think that’s why I have a writer’s block- there are no words in my head, just numbers.
Let’s face it: A sentence of numbers is not a sentence.
Fourteen, twenty three, seven, nine, a gazillion.
We need verbs and adjectives…Oh there is a little news to share…have you heard of Everyday Health? It’s a TV show… check your local listings for it- anyway…
Episode 5 airs this Saturday, October 1st, on local ABC stations, and features Katie Stagliano, an inspirational 13-year-old girl who founded Katie’s Krops, a movement designed to gets kids to grow food and feed the less fortunate in their communities, Plus, there’s surprise guest Elie Krieger, New York Times bestselling author and registered dietitian. The show is inspiring and feel good for everyone who participates in the fight against hunger.
Back to today’s recipe:
TIP~ mix in the jelly with the peanut butter, then spread it on the dough. Or else your jelly will melt and ooze out.
Yes, I just said ooze.
But, there was still enough jelly to be just right.
|peanut butter and jelly rolls||
- 1 package hot roll mix
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 tablespoon flour
- 6 tablespoons jam or jelly
- Prepare hot roll mix according to package directions for cinnamon rolls. EXCEPT for the filling:
- Combine the peanut butter, jelly, flour and sugar.
- Spread it onto dough.
- Roll up dough and slice into even (1 1/2″) sections.
- Place on a greased or parchment lined baking sheet
- Allow to rise until doubled in size (45minutes)
- Bake in a preheated 350 oven for 12-15 minutes.